Moulinex FRESH EXPRESS DJ750G - Manual (Page 15)

11
RECIPES
CONES PREPARATIONS INGREDIENTS TIPS
Dark green
cone
THICK SLICING
(E3)
Gratin dauphinois
(serves 4)
800 g potatoes,
250 ml milk,
200 ml single cream,
1 clove of garlic,
2 egg yolks,
100 g gruyère cheese,
salt and pepper.
Slice the potatoes using the Thick
Slicing cone (E3). Put the slices in a
dish which has been buttered and
rubbed with the clove of garlic.
In a large bowl, mix the egg yolks, milk,
and ream.
Pour this mixture over the potatoes.
Season and sprinkle with gruyère
grated using the Coarse Grating cone
(E1). Bake at 200°C (¯ 1h).
Light green
cone
THIN SLICING
(E4)
Greek salad
(serves 4)
1 cucumber,
2 large tomatoes,
1 red pepper,
1 green pepper,
1 medium white onion,
200 g feta cheese,
50 g black olives (optional),
4 tablespoons olive oil,
1 lemon,
30 g fresh herbs (choose one:
basil, parsley, mint, coriander)
Slice the cucumber into thin slices
using the Thin Slicing cone (E4).
Cut the peppers into 2, remove the
seeds and white parts. Slice the onion
and the peppers.
Cut the tomatoes and feta cheese into
small cubes. Mix all the ingredients in a
large bowl, and add the olives. Prepare
the dressing by mixing the oil with the
lemon juice. Mix gently and sprinkle
the salad with chopped fresh herbs.
Red cone
COURSE
GRATING
(E1)
Summer Gratin
(serves 6)
6 small courgettes,
2 potatoes,
1 onion,
1 cup cooked rice,
1 egg,
1 glass milk (about 150 ml),
150 g gruyere cheese,
butter.
Grate the courgettes and the potatoes
using the Course Grating cone (E1).
Slice the onion with the Thick Slicing
cone (E3). Brown all the vegetables in
butter. In an ovenproof dish, place
alternating layers of vegetables,
cooked rice, vegetables, cooked rice
etc. Add the milk beaten together with
the egg, salt and pepper.
Sprinkle with grated cheese and a few
knobs of butter. Place in the oven at
180°C (20 min).
Orange cone
FINE GRATING
(E2)
Coleslaw
(serves 4)
¼ white cabbage,
2 carrots,
3 tablespoons mayonnaise,
3 tablespoons cream,
2 tablespoons wine vinegar,
2 tablespoons caster sugar.
Slice the white cabbage using the
Thick Slicing cone (E3) and grate the
carrots using the Fine Grating cone
(E2). Mix them in a bowl. Prepare the
dressing by mixing the mayonnaise,
cream, oil, vinegar and sugar.
Season the grated vegetables with the
sauce, stir and leave to stand for 1
hour in the refrigerator.
Yellow cone
COURSE
GRATING
(E5)
Apple gratin with
almonds
(serves 4)
6 apples,
60 g brown sugar,
50 g butter,
50 g whole almonds,
200 ml cream,
1 teaspoon ground
cinnamon.
Peel, seed and cut the apples into
quarters. Slice using the Thin Slicing
cone (E4) and brown with 30 g of
butter. Lightly butter an oven dish and
arrange the caramelised apples at the
bottom. Grind the almonds to a
powder using the Course cone (E5). In
a bowl, mix the ground almonds,
cream and cinnamon. Pour the
mixture over the apples and sprinkle
with brown sugar. Bake the dish at
160°C (45 min).
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